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Nov 15, 2013 09:03 PM

Farro puls (polenta)

I've bought several pounds of farro puls, coarse ground farro, at clearance prices.

Any ideas on how to use it?

So far I've been cooking it much like corn meal (or even cream of wheat), and then dressing it various ways

- fried with cream and sugar
- risotto like, with sauteed onion, pepper, kale, and cheese
- as a baked pudding

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  1. It would be a great addition to add body to soups, chili or stews.
    Use like chilled polenta, slice and pan fry, then top with anything from pasta sauce and sauteed veggies to butter and maple syrup.